Wednesday, March 7

Garlicky Roasted Red Pepper and Almond Dip Recipe

"Back again?" (no smile)

That's the response I got from the cashier when I returned to my local market for the third time in three days.

"Wow, you must really love peppers." (eye roll)

That's what she said when I gently placed my nine red bell peppers on the conveyor belt. That's after having bought six the previous day and three before that, all with the same cashier. Does she ever go home?

I took umbrage neither to her eye rolling nor to her indelicate handling of my pristine peppers. If she doesn't realize the mind-blazing deal of red bell peppers 3 for $1, then I can't help her. I also won't be sharing my garlicky roasted red pepper and almond dip with her. So, there.

This recipe is inspired by my friend Simona from the authentically Italian blog, Briciole. If you don't know Simona, then I suggest you visit her. You'll feel like you just spent some time under the Tuscan sun.

1. In a small pan over medium-low heat, warm olive oil. Add red pepper flakes and sliced garlic, and saute until golden and fragrant, about 3 minutes. Keep an eye on it, as it can burn quickly! Remove from heat.

2. Grind almonds in a food processor. Add garlic-oil, roasted red peppers, vinegar and a pinch of salt. Process until a thick sauce forms. Taste, and salt as desired. Cover and refrigerate, but bring to room temperature before serving.

I would have done exactly the same thing you did. You can roast a big batch of peppers and then use some and freeze the rest. You put those peppers to great use. I am honored to have played a small part in this adventure :) This is actually my favorite dip and it is so cheerful to have a bowl of it in the middle of the table!

I sometimes feel like the cashiers at Target may want to give me the 'back again' look sometimes. But then I want to give it right back to them. They must have a pull out cot underneath their cash register.This dip looks so flavorful!

Thank you for giving this recipe-idea... briciole is nice ... I would like to replace the garlic in the dip from time to time by sheep's milk cheese like feta...when there is a meeting the next day e.g. :-)

susan, i had to come back here, made this dip twice in a week! it was the biggest hit at family dinner, then with a potluck at my crossfit gym (i've had to share the recipe three times since thursday!!). this is amazing :) however i did make a change, for ease i just used almond meal (bob's red mill) instead of grinding my own almonds, worked like a charm and tasted great too!